Culinary Confessional

Lamb Cacciatora Stew 2 lb leg of lamb—silver skin removed and cut into 1” cubes 3 tbsp olive oil 1 onion, chopped 1 tomato, deseeded and diced 1 carrot, chopped 2 potatoes, peeled and diced 2 stalks celery, chopped 3 cloves garlic, minced 1/2 cup red wine 4 cups beef stock 3 sprigs rosemary 5 sprigs thyme 2 sprigs parsley 1/4 lb prosciutto, chopped 1/2 cup pecorino cheese, grated Salt and pepper to taste Warm the oil in a Dutch oven set over medium-high heat. When the oil is shimmering, add the lamb and cook for 3-4 minutes, stirring occasionally, until nicely seared. Add the onion, tomato, carrot, potato, celery, and garlic. Stir well to combine, then season with salt and pepper. Add the red wine and stir to deglaze the pan, then add the beef stock, rosemary, thyme, and parsley. Cover, reduce heat to medium, and cook for 1 hour or until most of the liquid has reduced and the lamb is fork-tender. Stir in the prosciutto and cook for 5 more minutes, then remove the rosemary, thyme, and parsley sprigs. Serve garnished with the pecorino. Approximate Nutritional Values: http://www.food.com/recipe/crock-pot-rustic-lamb-stew-17210

Cooking Tip: It's Beginning to Sprinkle When making stews or sauces, always brown up your meat first, then gently sprinkle with flour (rather than just dumping it in all at once). You'll avoid untasty floury clumps in your dish, but still get the thickening benefit.

Cooking Tip: When making a soup, stew, or sauce that gets too oily or greasy, drop in an ice cube.  It will attract the excess grease, making it simple to scoop out.

Kentucky Burgoo (Kentucky Stew) 1 lb pork tenderloin 2 lb boneless beef chuck roast 2 chicken breasts 1 large potato, peeled and diced 1 large onion, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 1 cup frozen peas 1 green bell pepper, diced 1/4 head of cabbage, chopped 3 large tomatoes, peeled and chopped 1 cup corn 3 tbsp parsley, chopped 1 tbsp Worcestershire sauce Salt and freshly ground black pepper to taste Cayenne to taste Water Place pork, beef, and chicken in a large Dutch oven and cover with water.  Boil until tender. Using tongs, remove the meat from the pot and cut into cubes, then return to the Dutch oven. Add the vegetables, parsley, Worcestershire, and seasonings to taste.  Simmer on medium-low until mixture is thick, about three and a half hours. Approximate Nutritional Values: http://www.food.com/recipe/kentucky-burgoo-112657

Chicken Soup with Parsley Dumplings 6 boneless, skinless chicken breasts, chopped into bite-sized pieces 4 carrots, peeled 1 onion, diced 2 celery ribs, diced 1 garlic clove, minced 1 bay leaf 2 cups chicken stock 1 teaspoon thyme 1/4 cup yellow cornmeal plus 2 tablespoons 3/4 cup flour 1 teaspoon baking powder 2 tablespoons minced shallots 1 tablespoon lemon zest 3/4 cup chopped parsley 2 tablespoons parmesan cheese 1-1/2 tablespoons cold unsalted butter 1/2 cup milk Salt to taste In a large pot, combine two quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and salt and to a boil.  Then reduce heat to medium-low and simmer for 20 minutes, then add the thyme. In a mixing bowl, whisk the cornmeal, flour, baking powder, parsley, 1/2 tsp salt, the shallot, lemon zest, and cheese. Cut the butter into small pieces, then add to the cornmeal mixture, kneading it in with your fingertips until it resembles a crumb topping. Add the milk and stir until a dough forms.  Roll the dough into 1" balls, then add to the broth.  Cover and simmer undisturbed, for 20 minutes. Remove the bay leaf before serving. Approximate Nutritional Values: http://www.food.com/recipe/grandmas-chicken-n-dumpling-soup-97590

Bodega Bay Cioppino

Ingredients 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, crushed or to taste 2 (28 ounce) cans diced tomatoes with juice 1/2 cup dry white wine 1/4 cup chopped fresh parsley 1/2 teaspoon dried basil 2 teaspoons salt 1/2 teaspoon cracked black pepper 1 bay leaf 1 pound scallops 24 littleneck clams 1 1/2 pounds crab legs 1 pound unpeeled, large fresh shrimp

Directions Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.

Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve.